Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage
Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage
复制标题
明胶掺红火龙果皮甲醇提取物作为可食用涂层在克氏原螯虾冷藏保质中的应用
DOI：
10.1155/2019/1715946
复制
发表时间：
2019-09-02
影响因子：
3.3
通讯作者：
Xie, Jing
中科院分区：
文献类型：
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作者：
Liu, Wenru;Shen, Yong;Xie, Jing
中国是世界上最大的红火龙果生产国之一，并负责处理大量作为废物产生的果皮。本研究的目的是评估在鱼明胶食用涂层中添加红火龙果皮提取物（RPPE，1.0%、2.0% 或 3.0%（w/v））和 0.1% ε-聚赖氨酸（ε-PL）对去壳克氏原螯虾（Procambarus clarkii）冷藏期间保存的影响。在 8 天的储存过程中测定了样品的物理化学和水迁移。采用可食用涂层包装的去壳小龙虾的总挥发性碱性氮 (TVB-N)、K 值维持和游离氨基酸 (FAA) 的值显着降低 (p<0.05)。这项研究表明，应用含有 RPPE 和 ε-PL 的可食用涂层是延缓去壳小龙虾在储存过程中品质恶化的有效策略。
China is one of the largest producers of red pitaya in the world and responsible for disposal of the huge amount of peel generated as a waste. The objective of this research was to evaluate the effect of the addition of red pitaya peel extract (RPPE, 1.0%, 2.0%, or 3.0% (w/v)) and 0.1% ε-polylysine (ε-PL) to a fish gelatin edible coating on the preservation of deshelled crayfish (Procambarus clarkii) during refrigerated storage. The physicochemical and water migration of the samples were determined during 8-day storage. Deshelled crayfish packaged in edible coatings exhibited significantly (p<0.05) lower values for total volatile basic nitrogen (TVB-N), K value maintenance, and free amino acids (FAAs). This study shows that application of an edible coating incorporated with RPPE and ε-PL is an effective strategy in retarding the quality deterioration in deshelled crayfish during storage.